Suan’s® Fiery Apple Pie

6 c. Granny Smith apples
½ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 T. cornstarch
¼ to ½ c. sugar
1 t. cinnamon
½ t. ground cloves
½ t. salt
2 prepared pie crusts
1 to 2 T. Suan’s® Scotch Bonnet Pepper Jelly (optional)

Core, peel and slice apples. Mix with Suan’s® Scotch Bonnet Sweet Tomato Jam and set aside. Blend together cornstarch, sugar, cinnamon, ground cloves and salt. Toss with apples and jam

Place crust in pie plate and smear with 1 to 2 tablespoons Suan’s® Scotch Bonnet Pepper Jelly. Fill with apple mixture. Top with second crust, crimp edges, and cut vent. Bake in preheated oven at 350 degrees for 45 to 60 minutes until apples are tender when tested with sharp knife. If desired, brush top crust with Suan’s® Scotch Bonnet Pepper Jelly during last 15 minutes of baking to form glaze. Serve warm with cinnamon whipped cream or vanilla ice cream.

Cinnamon Whipped Cream

1 c. heavy whipping cream
½ t. ground cinnamon
2 T. powdered sugar
pinch of salt
1/2 t. pure vanilla extract
1/4 t. pure almond extract

In a chilled, clean glass bowl, beat heavy whipping cream. on medium- to high-speed with electric mixer until soft peaks begin to form. Mix cinnamon, powdered sugar, and salt. Sprinkle into cream while beating. Continue to beat until peaks hold. Stir in vanilla and almond extracts.

Tasteful tip: Cream may be whipped 3-4 days in advance. After whipping, place in colander lined with doubled paper towel and placed over a bowl to drain. Cover tightly with plastic wrap. Before serving, remove cream from colander and place in serving bowl.